Beef sauce with potatoes (the secret of making sauce with vegetables and spices)

An excellent recipe for making beef sauce with new potatoes. The tricks and nuances of the cooking process from this article will give your dish a unique taste and aroma.

Greetings, dear readers! In this article you will learn how to make meat and potatoes sauce - an incredibly tasty dish from banal ingredients. By strictly following the recommendations of this article, you will never spoil products due to inaccuracies and errors that authors of such recipes on the Internet often make. Today we will analyze in detail the process of preparing beef and potato sauce. We won't miss a single detail, I promise you, let's go!

How to make beef sauce with potatoes

The recipe is very popular in the vastness of our country due to its simple ingredients and uncomplicated process. Yes, the complexity of beef sauce is far from that of preparing fugu fish, but let’s not relax.

The recipe came to our kitchens from sunny Georgia. According to the canon, like most Georgian national dishes, our dish consists of half meat. Therefore, take his choice seriously, because it depends on this whether your family will be grateful for a hearty dinner

Features of cooking beef in sauce, selection and preparation of meat

Preparing the meat
For our sauce we will cook beef, and for cooking it is not at all necessary to take expensive meat. In order for our broth to be rich, the meat simply must be fatty enough, so try to avoid fillet and shoulder, otherwise there is a risk of getting a lean result. Pieces that are too fatty won’t suit us either, we’re not going to cook jellied meat, right?

The ideal choice is to use beef brisket, or rather the center and front part of it. Their fundamental difference is the presence of a bone in the central part, and meat on the bone during cooking gives the dish an amazing aroma, while it is quite fatty. Even at the stage of choosing meat, you should pay attention that the piece is free of excess fatty inclusions, otherwise it will take a long time to clean it, and the meat will noticeably decrease.

Sauce, or roast soup, or kyzdyrma ash, or “Wonderful” soup.

And also, in our family there is a code name for this dish - “Wonderful Soup.”))) When my son finished third grade (oh, how long ago it was), we, parents, decided to arrange a holiday for our children, arrange something for them like a “graduation” party in one of the cafes in our city of Turkmenabat. I read on the menu that we would have “Wonderful Soup”, my husband and I wondered for a long time what kind of soup it was, and when it was served, we laughed for a long time, and since then we have called it “wonderful”))

What do you need:

Beef (pulp, ribs, brisket) - 800 gr. - 1 kg., Potatoes - 1.5 kg. (approximately), Carrots (large) - 2 pcs., Onions - 2 pcs., Fresh tomatoes - 2 pcs., Vegetable oil - 3 tbsp., Butter - 1 tbsp., Bay leaf - 2 pcs. ., Fresh parsley - a small bunch, Fresh cilantro - a small bunch, Garlic - 3 teeth, Dry parsley - 0.5 tsp, Salt - 1 tbsp + black pepper - to taste *Hawaedzh seasoning (if available ) - 0.5 tbsp. (this is my personal addition, the seasoning recipe is below) Kazan - 5 liter.

To prepare the sauce we need a cauldron. First, we will fry and stew the meat in it, and then cook the soup. If you don’t have a cauldron, then it’s best to take a thick-walled stainless steel pan. The portion is large - designed for guests or a large family. Or for an ordinary small family, but you’ll eat for 3 days and won’t have to cook afterwards.

How to do:

1. Cut the meat into medium pieces, approximately 3*3 cm, 2*3 cm. Cut the carrots into circles 1-2 cm thick, or into cubes (whatever you like) Cut the onion into rings. Grate the tomatoes on a coarse grater (we only need the pulp) Peel the potatoes, cut into 4 parts, if large potatoes - into 6 parts.

2. Heat vegetable oil and butter in a cauldron. Fry the meat in it until golden brown, add onion to the meat, fry until the onion is soft. Pour boiling water into the cauldron, the water should reach somewhere in the middle of the meat, add salt and pepper, and simmer under the lid for 30-50 minutes. Stir the meat periodically, and if you need to add water, enough water to reach the middle of the meat, we need the meat to be stewed, not boiled. Simmer over medium heat. Then add chopped carrots to the meat and simmer for about 30 minutes. (don't forget to watch the water) Add grated tomatoes and simmer for another 30 minutes. In total, the meat should be stewed for about 1.5 hours so that it is soft and not tough.

3. Add chopped potatoes to the finished meat and pour boiling water over it. There is enough water to completely cover the potatoes; if you like it thinner, add more water. Let the broth boil and try

Beef sauce with potatoes recipe

Now I will tell you how I cook beef and potatoes. By the way, I have a cutting board, but I prefer to cut meat on a plastic bag, because I can immediately throw it away. This is very convenient: I cut the meat, rolled up the bag and immediately threw it away. Everything is clean, neat and there are no streaks left on the table.

Beef and potato sauce

Ingredients:

To feed a family of three, we need:

• 700 grams of beef brisket;
• three onions;
• kilogram of potatoes;
• 100 grams of bell pepper;
• 70 milliliters of oil;
• one tablespoon of tomato paste;
• salt and favorite seasonings to your taste.

Are the ingredients ready? Then let's start preparing our meat sauce and gravy.

Description of preparation

Beef sauce with potatoes

1. Cut the meat into medium-sized cubes and place in a saucepan. We fill our beef with clean water and wait for the foam to rise, which we actively catch from the pan with a spoon.
2. While the meat begins to boil, prepare the onions. Onions are the best companion for meat in any dish. The more onions, the better! You can take larger heads and not crush them. Do not forget that we are boiling meat; after peeling the onions, we check for the presence of foam. Some people wait for the water in the pan to boil completely, but I advise you to remove the foam as soon as it appears. It happens that you may not be able to keep track, it all starts to boil away and mix with the broth.
3. As soon as the foam is removed, cover with a lid and cook, and while we wait, return to the onion again and cut it into cubes, if you have not already done so. After about half an hour, add the onion and the whole thing will cook for about two hours until the meat is cooked. During this time, the onion will almost dissolve. Opponents of the bow may not worry, you won’t even feel it. No wonder we prepared a lot of onions!
4. Now cut the potatoes into fairly large slices and place them in a saucepan. We wait about five minutes until it boils.
5. Cut the cooked bell pepper into small cubes, add the pepper and tomato paste to the pan. Mix the resulting mass and wait. After ten minutes, you can add seasonings. Salt, ground black pepper, meat seasoning, bay leaf - whatever you like.
6. At the final stage, pour a little oil, mix and taste for salt.

Nutritional value per serving

% of daily value

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Basic

Beef sauce with potatoes and vegetables

There are many variations in the preparation of this dish. Let's complicate the task a little by diversifying our sauce with vegetables. Let's look at another sauce recipe; it involves a fairly active cooking process, so be prepared for difficulties.

Ingredients and calorie content of the recipe for sauce with meat and potatoes

Meat and Potato Sauce
To make the dish more varied, we sacrifice some of the potatoes and add more other vegetables instead. For this we need:

• 700 grams of beef;
• one large onion;
• 500-600 grams of potatoes;
• two tomatoes;
• one medium carrot;
• one eggplant;
• 100 grams of bell pepper;
• 70 milliliters of vegetable oil;
• four cloves of garlic;
• salt, spices;

There are many more components to be prepared, but note that this dish is much lower in calories - about 120 kcal. per 100 grams.

There are a lot of components, and often in the middle of the process it turns out that some ingredient is missing. Therefore, check in advance that you have everything you need. Did you spend your last onion on yesterday's soup? Let's run to the store!

1. Rinse the beef with tap water. After drying thoroughly, cut into small oblong pieces. The beef for the sauce should be free of fat.
2. Fry the meat in vegetable oil until golden brown, then add the onion cut into half rings (we use half a head, we will still need the second). Stir occasionally until the onion is fried.
3. Pour half a glass of water into the meat and cover with a lid. Cooking for an hour. In the meantime, let's take care of the vegetables.
4. Wash the vegetables, peel the onions, carrots, potatoes and peppers, from which you also need to remove the seeds.
5. Cut the eggplant into small cubes and add a little salt. Let stand for 10-15 minutes and rinse off the salt.
6. Cut onions and carrots into cubes.
7. Let's start frying vegetables in vegetable oil. The onion goes into the frying pan first, after a few minutes we add the carrots to it, then salt and pepper our vegetables.
8. Add the diced bell pepper and continue to fry it all together for five minutes, stirring occasionally.
9. At the next stage of preparing the sauce, add eggplants and spices to taste.
10. Tomatoes need to be grated to obtain a homogeneous consistency, which we also add to our vegetable variety. Leave everything covered over low heat.
11. We cut our potatoes into cubes and add them to the meat when it is ready. Mix thoroughly and continue to simmer until the potatoes are ready. Add water as needed.
12. As soon as the potatoes soften a little, add our vegetables and keep them covered for a little longer. In ten minutes the dish will be completely cooked, but don’t rush, it’s better to let it brew for another 15 minutes under the lid.

Ready! But we’re not in a hurry to immediately enjoy the delicious vegetable beef sauce. Place the resulting dish on plates. And now a little secret that I use in my recipe: crush one clove of garlic into each serving and garnish with fresh herbs. This way the taste will become even more intense, acquiring a little spiciness. Spicy lovers can take more garlic. Fresh dill and green onions will add a delicious aroma to the dish and make it even more appetizing.

Nutritional and energy value: